Simple Spinach Egg Soup

in Breakfast,Holidays,Lunch & Dinner,Sides,Veggies

For a really quick, warm and satisfying meal try this delicious soup.


  • 8-10 cups chicken broth*
  • 2 bunches (or 1 large bag) spinach
  • 2-3 shallots
  • 4-6cloves garlic
  • 1-2 t olive oil or ghee (clarified butter)
  • 1 can cannellini beans (optional)
  • 3-4 eggs
  • 1/2 cup white wine (optional)
  • 1/2 cup shredded parmesan (optional)
  1.  Heat chicken broth in large soup pot.*
  2.  Heat olive oil in large skillet and sauté shallots until translucent, then add garlic until brown (this flavors the oil). Add spinach and cover. Occasionally mix until all the spinach is wilted. Remove, chop, and add to chicken broth.
  3. Add wine if using.
  4.  Mix eggs in bowl and set aside.
  5.  Add the cannellini beans to the chicken broth.
  6. When broth is simmering, slowly drizzle egg into soup and keep mixing until done – it will happen quickly.
  7.  Serve with a sprinkling of parmesan, if desired.

*If you’re out of chicken broth, just mix water with  3-4 T of Better Than Bouillon Chicken Broth – it works great.